Monday, January 9, 2012

Caesar Salad

2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
3/4 cup dressing
8 parmesan croutons
1 T freshly grated Parmesan

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Ingredients for the croutons:
2 T unsalted butter
3 cloves garlic, chopped
1/2 loaf day-old bread, sliced into finger sized pieces
6 T finely grated parmesan

* * * * * *

Ingredients for the dressing:
1 egg yolk
1 T Dijon mustard
3 or 4 anchovy filets, minced
1 T chopped garlic
2 T balsamic vinegar
1 1/2 teaspoons fresh lemon juice
worcestershire sauce
1 cup olive oil
1 T warm water, if needed
1/2 cup freshly grated Parmesan

Preparing the dressing:
Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate.

Makes about 1 1/2 cups

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Preparing the croutons:
In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the parmesan and toss to coat. Remove from the heat and allow to cool.

* * * * * *

Assembling the salad:
Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.

Serves 4


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